Kiwi Marinated Beef Stew

Kiwi Marinated Beef Stew

Rather than simmering a stew for a longer period of time to tenderize the meat I like the reduced cooking time required for this recipe. The browning sauce suggested here was one my Grandmother used in her kitchen.

Serves 4

1 ripe kiwi                          

1 pound quality steak

1½ tablespoons olive oil  

1 cup diced onion

1 cup sliced carrots

1/3 cup diced celery 

1 cup sliced fresh mushrooms

 2 tablespoons all-purpose flour

1½ cups of light beer

½ cup water

1 tablespoon Dijon mustard

1 tablespoon vinegar

¼ teaspoon thyme

¼ cup chopped fresh parsley

8 ounces potatoes cubed

½ teaspoon browning sauce (Kitchen Bouquet)

¼ teaspoon pepper

1 teaspoon salt

To tenderize the steak vigorously rub the peeled Kiwi into both sides of the meat. Cut the meat into small bite-size pieces and refrigerate it for an hour.

In a heavy large saucepan over medium high heat, warm the oil until hot but not smoking. Brown the meat quickly and temporarily remove it from the pan. Add the onion, carrots, celery, and mushrooms and cook over med-high heat, stirring frequently, until the onions are translucent.    

Sprinkle the flour over the mixture and stir quickly for a moment until the flour disappears.

Add beer, water, mustard, thyme, and parsley. Stir to combine and bring the mixture back to a boil. Add the potato and beef. Reduce heat to low and simmer this until the potato is tender, 15 to 20 minutes.

Add the browning sauce, pepper and salt. Heat for another 2 minutes before serving.